Sticky Chinese Pork Belly
Sticky Chinese Pork Belly is a crowd-pleaser with its rich, sweet, and savory glaze that clings to every tender piece of meat. This dish captures the perfect balance of flavors, combining soy sauce, ginger, garlic, and honey into a glossy coating that makes each bite addictive. With minimal prep and a slow simmer, this dish is ideal for satisfying those takeout cravings at home.
The first time I made this Sticky Chinese Pork Belly, my family couldn’t believe the flavors came from our own kitchen. My husband usually saves his excitement for our favorite takeout, but with this dish, he was practically begging for seconds! Now, it’s a staple in our family dinners, especially when we want something special but still comforting. It’s become one of those meals that brings everyone to the table, with smiles all around.
Why You’ll Love Sticky Chinese Pork Belly
•Deep, Rich Flavors: The perfect blend of sweet, salty, and savory with a hint of spice.
•Restaurant Quality: Tastes just like takeout but made right at home.
•Melt-in-Your-Mouth Texture: Slow-cooked pork belly becomes incredibly tender.
•Simple Ingredients: Pantry staples like soy sauce, honey, and ginger pack a punch!
Ingredients Notes for Sticky Chinese Pork Belly
•Pork Belly: Choose a high-quality pork belly with a good balance of meat and fat for the best texture.
•Soy Sauce: Use a combination of light and dark soy sauce for depth of flavor.
•Honey: Adds a natural sweetness and helps create that beautiful sticky glaze.
•Rice Vinegar: Balances the richness with a bit of acidity.
•Garlic and Ginger: Essential aromatics for the authentic taste.
•Chinese Five Spice: Optional but adds an extra layer of warmth and complexity.
Recipe Steps
1. Prepare the pork belly: Cut the pork belly into bite-sized pieces, then parboil in simmering water for 5-10 minutes. This removes impurities and helps tenderize.
2. Sauté Aromatics: In a skillet or wok, heat a bit of oil over medium heat. Add garlic and ginger, and cook until fragrant.
3. Add Pork Belly: Add the pork belly pieces to the skillet, cooking until they start to brown slightly.
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4. Create the Sauce: In a bowl, mix soy sauce, honey, rice vinegar, and Chinese five spice. Pour over the pork belly.
5. Simmer: Reduce the heat to low, cover, and let simmer for 40-50 minutes, stirring occasionally. The sauce will thicken and coat the pork.
6. Glaze and Serve: Remove the lid, increase the heat slightly, and cook until the sauce reduces to a sticky glaze. Serve over rice and garnish with green onions or sesame seeds.
Storage Options
•Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
•Reheat: Warm in a skillet over low heat or microwave in short intervals.
•Freeze: Freeze for up to 2 months in a freezer-safe container. Thaw in the refrigerator before reheating.
Variations & Substitutions
•Add Spice: For a bit of heat, add red chili flakes or a drizzle of chili oil.
•Use Hoisin Sauce: Add a tablespoon of hoisin for a richer sweetness.
•Replace Honey: Swap with maple syrup or brown sugar if you prefer.
Frequently Asked Questions
Q: Can I make this recipe with a different cut of pork?
A: Yes, pork shoulder or pork ribs can work as substitutes, though the texture will differ.
Q: How do I keep the sauce from burning?
A: Keep the heat low during simmering and stir occasionally to prevent the sauce from sticking to the pan.
Q: Can I make this ahead of time?
A: Absolutely! In fact, the flavors deepen if you make it a day ahead and reheat gently.
Why You’ll Love Sticky Chinese Pork Belly
With its perfect balance of sweet, salty, and sticky flavors, this Sticky Chinese Pork Belly is a guaranteed hit for any dinner gathering or cozy night in. Simple to make yet impressive in taste, it’s sure to become a favorite!
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Sticky Chinese Pork Belly
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 1.5 lbs pork belly cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup Chinese rice wine Shaoxing wine
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 3 cloves garlic minced
- 1- inch piece ginger minced
- 1 teaspoon Chinese five-spice powder
- 1/4 cup water
- Green onions sliced (for garnish)
- Sesame seeds for garnish, optional
Instructions
- Sear the Pork Belly: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the pork belly cubes and sear until golden brown on all sides, about 5-7 minutes. Drain any excess fat.
- Prepare the Sauce: In a bowl, whisk together the soy sauce, brown sugar, rice wine, hoisin sauce, honey, garlic, ginger, and Chinese five-spice powder.
- Simmer the Pork: Add the sauce mixture to the skillet with the pork belly. Pour in the water and stir to coat the pork. Bring the mixture to a simmer.
- Cook Low and Slow: Reduce the heat to low, cover, and let the pork belly cook for about 1 hour, stirring occasionally, until the pork is tender and the sauce has thickened. If the sauce reduces too much, add a little more water.
- Caramelize: Remove the lid and increase the heat to medium. Let the sauce cook down for 5-10 minutes, stirring occasionally, until it becomes sticky and coats the pork belly pieces.
- Serve: Transfer the sticky pork belly to a serving plate and garnish with sliced green onions and sesame seeds if desired.
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